Comments on: Eggplant Penne Pasta with How to Prepare Eggplant

By: Flo Werner

Flo Werner — Mon, 25 Feb 2013 14:50:25 +0000

I made this with eggplant from my garden that I had frozen, and instead of the crushed tomatoes I used a cherry tomato puree that I also had made and frozen, used whole wheat rotini and no mozzarella cheese. My boyfriend and I are fighting over who gets the leftovers!

By: anitha

anitha — Fri, 22 Jun 2012 09:02:55 +0000

well Erin I am from India where vegetables are cheaper than US. I wanted to incorporate eggplant into a pasta dish. Your recipe really made my day. Now I can incorporate many other veggies in the pasta dish. Thanks mine turned out a 2$ dish.

By: Erin, The $5 Dinner Mom

Erin, The $5 Dinner Mom — Wed, 14 Sep 2011 11:46:21 +0000

You’re most welcome…glad it helped and that it was delish!

Erin

By: Jessica

Jessica — Wed, 14 Sep 2011 05:00:19 +0000

This was absolutely delicious. Homegrown eggplant was so sweet! The salt worked wonders, thanks for the tip.

By: Tina

Tina — Wed, 30 Dec 2009 17:46:14 +0000

Yum! This looks amazing. Tried eggplant parmigiana the other day, was good, wasnt entirely sure how to prepare the eggplant, so it probably could have been better.

Will most definitely try this..

By: Sara

Sara — Fri, 23 Oct 2009 17:47:42 +0000

Looks like a good recipe to me. Simple recipes are always the best. I'm gonna try to add this to my regular list of pasta recipes.

By: Melanie

Melanie — Fri, 04 Sep 2009 01:35:51 +0000

tried this tonight and it was delicious! We haven’t been big eggplant fans, but I keep wanting to find ways to try and enjoy it. When I saw your “salting” tip I thought there was hope! Thanks for sharing!

By: Stephanie

Stephanie — Thu, 23 Jul 2009 12:15:09 +0000

Do you think the eggplant would be ok if this dish was frozen? I know pasta can be frozen if undercooked. Never tried to freeze eggplant before though. Looking for something new for my meal exchange group.

By: Kristyn

Kristyn — Wed, 22 Jul 2009 22:59:35 +0000

Just thought I’d stop in to give a little dish-saving (and plastic tree saving =D!) hint… instead of taking the husk off the corn and putting it in a dish… leave the husk on the corn and place it on a paper towel in the microwave. Microwave 1 1/2-2 minutes per ear of corn. I make it like this every time and it comes out perfect! Just be careful when removing the husk afterwards, it’s super hot!

By: Erin

Erin — Wed, 22 Jul 2009 17:01:32 +0000

Absolutely…you just wouldn’t need to salt and zucchini and yellow squash! Skip that step…otherwise it would be great…I’m actually making another pasta salad with those tonight…stay tuned!